Winery Stella RosaMoscato
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Stella Rosa in the region of Piémont often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Stella Rosa matches generally quite well with dishes of sweet desserts such as recipes of cheese cake (white cheese cake) inratable.
Details and technical informations about Winery Stella Rosa's Moscato.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Moscato from Winery Stella Rosa are 2008, 2014, 1917, 2013 and 2012.
Informations about the Winery Stella Rosa
The Winery Stella Rosa is one of of the world's greatest estates. It offers 40 wines for sale in the of Piémont to come and discover on site or to buy online.
The wine region of Piémont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
News related to this wine
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The word of the wine: Beurré
Typical aroma of white wines aged in oak barrels and wines that have undergone malolactic fermentation.